Tamarind chutney from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 377) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Keema puffs; Prawn koliwada

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Potawatomus on April 25, 2026

    This is a high maintenance sauce for sure. But the resulting flavor is outstanding.

  • dmdmdmmm on April 12, 2026

    This was a nice and tasty dip!

  • lholtzman on February 01, 2026

    This is a good recipe for a tamarind chutney similar in taste to what you’d get in an Indian restaurant for dipping naan and samosas. It’s not to sweet, but has a nice balance of flavors.

  • chrisbing on January 02, 2021

    Used for crab masala recipe, worked well. Not tasted on its own.

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